User's avatarJoey B

Dried Fruit Pork Tenderloin

I am a huge fan of sweet/ salty savory palettes. This is an exquisite comfort food recipe from Lunds & Byerlys

Time20 minutes prep; 30 minutes baking
Yield6 servings
Recipe of Dried Fruit Pork Tenderloin by Joey B

Ingredients

  • 1 pork tenderloin (~20 ozs)
  • 1 tbsp molasses
  • 1/2 tbsp olive oil
  • compote/ stuffing
  • 1 tbsp butter
  • 1/4 cup minced shallot
  • 1/2 tsp Herbs de Provence or Italian seasoning
  • 1/4 cup chopped dried Apricots
  • 1/4 cup chopped dried Cherries
  • 3 tbsp Orange juice
  • 1/2 tsp fresh orange zest
  • 1/4 cup chopped Prosciutto
  • 1/4 cup chopped Pecans

Steps

  1. Begin with the stuffing. Melt the butter and add the shallots & herbs. Season with salt if desired. Sauté until they start to brown.
  2. Add in both fruits and the orange juice and simmer until the juice evaporates; around 2 minutes.
  3. Remove from heat and stir in Prosciutto, Pecans and orange zest.
  4. To prepare the tenderloin, use a sharp knife and carve a center line of 1 1/2" deep. Leave the ends intact.
  5. Stuff the meat with compote, pressing deep into the wedge. Secure the roast with baking twine in at least 4-5" intervals. And season with salt and pepper to taste.
  6. Transfer to lined baking pan. Glaze with the olive oil and option of the molasses which gives it a sugar coating and deep golden burn on top.
  7. Roast at 350° for 30 minutes and then let set for 10 minutes before slicing to serve.